GARBANZO BEAN, TUNA AND ONION SALAD WITH LEMON-CREAM DRESSING

GARBANZO BEAN, TUNA AND ONION SALAD WITH LEMON-CREAM DRESSING

1/4 cup plain nonfat yogurt

3 tablespoons low-fat mayonnaise

1 1/2 tablespoons Dijon mustard

1 teaspoon grated lemon peel

1 6-ounce can solid white tuna in spring water, drained

2 tablespoons fresh lemon juice

1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained

1 cup chopped sweet onion (such as Maui)

1 cup chopped celery

1 cup cherry tomatoes, halved

1/2 cup chopped fresh Italian parsley

Mix yogurt, mayonnaise, mustard and lemon peel in small bowl with whisk to blend. Coat tuna with lemon juice in large bowl by tossing. Mix in garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Add salt and pepper to taste. (Can be prepared 6 hours ahead. Cover and chill.)

Serves 4. Per serving: calories, 201; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 16 mg.